Monday, March 5, 2012

We Interupt This Freezer Clean-Out Week For ...

... a breakfast sandwich! Last night, I announced that I'd mostly be eating from my freezer this week in an effort to clean out all the half-eaten bags of frozen veggies and leftover marinara and seitan.

And I'm definitely doing that. But today's freezer food pics consisted of all leftovers that you've seen before — more Dijon-Pecan Seitan and Cornbread Dressin' from yesterday. And more Mexicali Chili and cornbread from Thursday night. So rather than bore you with more of the same, look at what I had for breakfast! This wasn't from the freezer at all. It's the Bacon & Egg Breakfast Sandwich from Hearty Vegan Meals for Monster Appetites:

I rarely ever make the same dish twice, but this is the kind of breakfast that will go into heavy rotation. It's unlike any breakfast sandwich I've made before. The tofu is stuffed with vegan bacon bits, dipped into an eggy flavored oil seasoned with black salt and nutritional yeast, and fried. It's stuffed into an English muffin spread with a homemade chive and dill-seasoned vegan cream cheese spread. Best thing ever!

Back on Freezer Clean-Out Week, Katie of Vegan Noms (hey, girl!) asked if I'd post a "before" picture of my freezer. Be warned that there are some very non-vegan items on the top shelf that belong to my very non-vegan partner/housemate Paul:

Aside from a few frozen pizzas and bags of chicken nuggets, most of the food filling this freezer belongs to me (and yes, that is a New Kids on the Block lunchbox on top!). As you can see, I have my work cut out for me this week. I will make a dent in it. I will.

I want to make that one! I have made something similar before but it was tofu scramble and gimme leans soysage in the middle with a slice of tofutti. Where do you find black salt and is it really needed or can I use regular salt?